Welcome! I am a self-trained chef with two decades of diabetic friendly cooking to my name. This blog has over 300 proven recipes and zero advertising. For me it's about helping fellow diabetics eat well... Period. Blessed be... and happy cooking!

Monday, February 23, 2026

Chef Michael's Shrimp Sauce

This sauce will work on just about any fish, but we really enjoy it with a simple baked salmon. Enjoy!

Ingredients:

  • 1 can cream of shrimp condensed soup
  • 1 tomato – cut up
  • 2 cloves garlic - minced
  • fresh basil - handful
  • ~1/4 cup sherry – use to rinse can and add to soup
  • 12 large raw shrimp – peeled, deveined, tail off and cut in thirds

Preparation:

Defrost shrimp and cut into thirds. Set aside.

Add tomato, basil and garlic to blender and liquefy. Maybe add a splash of sherry so the stuff is just pourable. Empty Cream of  Shrimp into sauce pan and blend with the tomato mix. Warm this while stirring with a whisk and add just enough sherry to make it a gravy that sticks and isn't too runny. Add fresh ground black pepper to taste. Simmer until alcohol is cooked off.

Finally add the cut shrimp, simmer 1-2 minutes to cook the shrimp and serve over your favorite plain baked or steamed fish.

Blessed be... and happy cooking!



Sunday, February 22, 2026

Chef Michael's Spinach Salad

Fun, vibrant and healthy is how I describe this salad that pairs well with many proteins. Enjoy!
Ingredients:
Preparation:
Place the pepitas in a small skillet with medium heat. Toss frequently until they get to a nice toasty brown. Remove from hot pan into cool bowl and set aside to cool.
Once pepitas are cooled, mix all ingredients in large salad bowl and add vinaigrette.
Blessed be... and happy cooking!

 

Saturday, February 21, 2026

Weekend Ramble: Awwwwww....... NUTS! :-)

Nuts... they're a really good snack for us diabetics. Just don't do anything honey roasted, sugared or chocolate covered. This article found on  EVERYDAY HEALTH features the top three nuts and digs into the benefits of each. I especially like pistachios for logistical reasons. Having to shell them takes up time, so over snack time you'll consume less. :-) Hopefully...

Almonds, Walnuts, or Pistachios: Which Is the Healthiest Nut?

By Kelly Kennedy, RDN

Medically Reviewed by Lynn Grieger, RDN, CDCES on July 20, 2023

All nuts have dietary benefits like fiber, plant-based protein, and healthy fat, but is one kind nutritionally superior? See what experts say. All nuts are part of a healthy diet, but some of the nutritional differences may surprise you.

Nuts are a health food that’s often overlooked, despite being a staple of the human diet since hunter-gatherer days. Nuts have been shown to improve overall health when eaten regularly, according to the Cleveland Clinic, and they appear to reduce the risk of several chronic diseases. A study published in Nutrition, Metabolism, and Cardiovascular Diseases in July 2022 found that participants who ate nuts, especially walnuts, had better health markers, including lower BMI and waist circumference, and lower blood pressure, triglycerides, and fasting blood sugar.

A diet that includes nuts may lower heart disease risk by reducing inflammation, improving arterial health, and decreasing the risk of blood clots, which can cause both heart attacks and stroke, according to Mayo Clinic.

Despite these benefits, fewer than one-third of Americans consume nuts regularly, the Cleveland Clinic notes. Calories may be one concern — with their combination of fiber, plant-based protein, and fat, nuts make a filling and nutrient-dense snack, past research found. Ounce for ounce, nuts are a richer source of fat than many other foods, but the types of fats they contain are heart-healthy, and by keeping portions in check, you can easily enjoy nuts daily without going overboard on calories.

Of course, what you’ll find in snack mixes on store shelves can be a far cry from what grows on trees. Nuts are often roasted with added fat or seasoned with added salt and sugar. You’ll get the best nutritional bang for your buck by opting for raw nuts (aka those in their purest form).

With so many varieties to choose from, how do you know which type of nut is best for you? Nutritional choices can be complicated, especially when the foods you’re choosing among seem so similar. Here is a breakdown of what the available research has to say about the pros and cons of three common types of nuts.

Almonds

Almonds are the highest in fiber of the three, and contain the most vitamin E, magnesium, and calcium per serving. You’ll also get a healthy dose of phosphorus and potassium — all nutrients that aid cell growth, energy production, and immune function, notes the Cleveland Clinic. Additionally, almonds contain antioxidants. A study in the January 2023 Frontiers in Nutrition even indicates that almonds may improve muscle recovery post–sweat session. Consider adding almonds to your next salad or enjoying almond butter in place of your usual nut butter.

Walnuts

At first glance, walnuts are lower in protein and fiber and higher in calories than the two other varieties, which may make them seem like a bad choice. But it’s their fat that makes walnuts a standout. You’ll find 2.57 grams (g) of omega-3 fats per 1 oz serving of walnuts, exceeding the minimum amount recommended by the National Institutes of Health.

In fact, walnuts are one of the best plant-based sources of omega-3 fatty acids, a nutrient that has been linked to heart and brain health, according to the Cleveland Clinic.

That fact may explain why research has found these nuts in particular to be so proficient at staving off cognitive decline, boosting mood, and protecting cardiovascular health. For instance, walnuts were found to improve brain health, possibly by decreasing inflammation and oxidative stress in the body, as a study published in Nutrients in February 2020 found. Another small study, published in the same journal in November 2022, noted that regular consumption of walnuts may decrease stress, improve mood, and boost gut microbiome diversity in women (there were not enough male participants to reach statistical significance). There’s also evidence that eating walnuts may help to lower bad LDL cholesterol, triglycerides, and heart disease risk, as Harvard Health Publishing points out.

As a bonus, walnuts are the lowest in carbohydrates of these three types of nuts at only 2 g net carbohydrates (total carbs minus fiber) per serving. This makes them the best fit for those following the ketogenic diet. Try them in tacos, on salads, or in trail mix.

Pistachios

If you like to enjoy more than a handful, pistachios may be the pick for you. They’re lower in calories than almonds or walnuts, but still give you a decent serving, and if you shell them yourself, that'll slow you down, which was shown in a study published in the February 2018 BMJ Open to aid weight loss. In comparison to other nuts, pistachios are lower in calories and fat and higher in heart-healthy unsaturated fats, potassium, and plant-based compounds that can improve overall health and decrease inflammation in the body, a previous review noted. Similarly, a study out of Cornell University found that pistachios were a higher source of antioxidants than blueberriespomegranates, cherries, and beets. Some laboratory and animal studies have shown that antioxidants in the diet protect against the kind of free radical damage that is associated with cancer, according to the National Cancer Institute. Use pistachios to add a crunch to oatmeal, a salad, or tabbouleh.

Which Nut Is Healthiest?

No matter how you crack them, nuts are a healthy addition to any diet. As a concentrated source of healthy fats, vitamins, minerals, and antioxidants, nuts have long been linked to a lower mortality risk, improved heart and brain health, and even a lower risk of type 2 diabetes. In short, nuts can have health benefits for anyone who does not suffer from a nut allergy. Still wondering what the best choice is?

It depends on your personal health goals. If your goal is to improve immune function or boost bone or digestive health, opt for almonds. Following the keto diet or hoping for better heart or brain health or a little mood boost? Walnuts should be your nut of choice. For those looking to lose weight or for the biggest antioxidant boost, reach for pistachios.

While each nut offers a slightly different nutritional profile, they are all healthy in their own way. As they say, variety is the spice of life, and by mixing things up in your nut routine, you’ll be getting the most nutritional bang for your bite and more of the benefits mentioned above!

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Have a great week, everyone, and thank you for your support!

Blessed be… and happy cooking!

                                                            Chef Michael R

 

Friday, February 20, 2026

Wondra Codfish - A Chef Favorite

Most people know that I idolize Chef Gordon Ramsey for his skill and success, but when it comes to actual daily cooking and dishes that I can make myself, Chef Jacques Pepin is my go-to hero. Chef Pepin shows us how to cook good food from the comfort of his kitchen right in his own home. You can tell by looking over his shoulder that his kitchen is his happy & safe place and that it is a place of creativity and joy. Chef Pepin says he is not looking for people to walk away from his table with a "culinary experience", but rather with the little voice inside their head saying "Damn that was good food!"

Chef takes simple ingredients that most of us already use and blends them in ways that I have grown to trust. My first experience where I was a bit leery was when I made his Chicken Lyon where he adds ketchup to the sauce. Yes... it definitely works and has become a family favorite. 

Having built trust in Chef Pepin's ingredient choices, I was intrigued when I watched his video where he added julienned radish to a cod dish. Carolyn was skeptical as well, but in the end, his understanding of blending flavors to create what I termed greatness for the common man proved to be absolutely outstanding.

He did not title the dish in the video, but because this was my very first introduction to Wondra Flour,

I have decided to name it: Wondra Codfish  :-)


Ingredients:
  • 2  6oz Cod filets
  • Half & Half (or milk or heavy cream)
  • Wondra Flour
  • 2-3 tbsp olive oil
  • 1 tbsp butter
  • Salt & Pepper
  • 1-2 scallions -cut ~1/4" pieces
  • ~1/2 cup mushrooms - cut up
  • 2 radishes - julienned
  • ~1/4 cup black olives - quartered or halved depending on size you have
Preparation:
Okay so one thing to know here is that Chef used "whatever was in the refrigerator"..... Quantities of each ingredient are pretty much your choice. Chef Pepin is very accommodating in his recipes and actually urges us to make his work our own. You can get a rough idea from the pic below. Get all ingredients ready before you start the fish. The actual cooking is rather quick.


Pat the filets dry with paper towel and season both sides with S&P. Dip the filets in half & half and then Wondra flour. Heat olive oil in a skillet that has a cover. Cook in fryer on both sides until golden brown... couple minutes each side on medium high. Then lower heat, cover and cook fish through... couple more minutes. Set the fish on a warm serving dish or plate both servings. I lay pieces of aluminum foil over filets to keep them warm.

Add butter and a little more olive oil to the pan on medium. Add the scallion and mushroom and sautee for maybe a minute. Then add the olives and radish and toss for about another minute. Don't overcook... crunch is your friend here. :-)

Top the filets with the garnish and serve with a green vegetable of your choice. Enjoy!


Here is Chef Jacques Pepin's original video: Wondra Codfish

Blessed be... and happy cooking!

Thursday, February 19, 2026

Red Sauce & Chicken over Fried Eggplant

Chicken and eggplant are just awesome together, so I'm always experimenting with new combinations. This time around I decided to fry eggplant slices and then top them with a very meaty tomato sauce. Okay! Let's splurge with some thick slices of breaded and fried eggplant!!!

Ingredients:
  • 1.5 lbs ground chicken - white meat
  • 1 28 oz can plum shaped tomatoes in puree
  • olive oil
  • 4 cloves garlic, chopped
  • 1 yellow onion, cut up
  • 1/2 tsp salt
  • fresh ground black pepper to taste (I like about 6 twists on the grinder)
  • 1/2 tsp garlic powder
  • dash of oregano
  • 1 tsp dried parsley
  • 1 lge eggplant
  • Wondra flour
  • 2 eggs
  • avocado or vegetable oil
  • flavored breadcrumbs
    Preparation:
    Start by frying up the chop meat in a large skillet with a bit of olive oil until fully cooked and a nice shade of brown. Set aside.

    Add a bit of olive oil to your sauce pot and sautee the chopped garlic. As the garlic JUST gets brown add in the cut up onion and sautee til slightly translucent and shiny.  

    Place canned tomatoes in a bowl and cut into quarters or bite-size pieces... Not too small as they will cook down some in the pot. Add tomatoes and puree to sauce pot and stir. Add in salt, pepper, garlic powder, oregano and dried parsley. Bring to a boil and then simmer on low for 15 minutes, stirring occasionally.

    Finally stir in the fried chop meat. The mixture will seem very meaty and not at all liquid.... that's intentional as our base for the sauce is very different from pasta. 

    As for the eggplant, peel and cut into thick slices, about 3/8". Coat in Wondra flour, egg and your favorite flavored breadcrumbs and fry in avocado or vegetable oil until golden brown. Set on paper towel to soak up excess oil - you want them nice and crispy to add an extra level to the party in your mouth ;-)

    Lay the slices out on the plate and top with Bolognese just before serving to retain most of the crunch.... and enjoy!

    Adding a green vegetable of your choosing will round out this dish nicely.


    Blessed be... and happy cooking!

    Wednesday, February 18, 2026

    Chicken & Shrimp Stir Fry

    The original version of this dish was made with beef or venison and can be found by clicking here. With white meat chicken being a much healthier alternative for me, I decided to give the substitution a try. I had never really worked with ground chicken before so this was to be a good test. Long story short, it really worked out well, and I now have a use for my grinder again as whole chicken breasts are  far cheaper.... AND I always know for sure what is in my grind.


    Ingredients:

    • 1.5 lbs ground white meat chicken
    • 1 lb large raw shrimp, cleaned and peeled (no tails)
    • light olive oil
    • 3/4 head green cabbage, shredded
    • 1/2 cup ginger teriyaki marinade (more or less)
    • 1 tbsp soy sauce
    • 1 tbsp spicy mustard
    • Salt and fresh ground black pepper to taste
    Preparation:
    In a large non-stick Dutch oven fry the chop meat in a bit of oil. When cooked, add  cabbage, marinade, soy and mustard. Simmer and toss frequently until cabbage is cooked but still crunchy. Finally add shrimp and cook another few minutes until shrimp are just cooked perfectly. Finish with salt & pepper to taste.





    Blessed be... and happy cooking!

    Tuesday, February 17, 2026

    Tuna Cakes with Lemon & Garlic

    Full credit for this zesty dish goes to the Del Monte company.

    These better-for-you tuna cakes made with water-packed tuna, peas and Greek yogurt are baked, not fried. They get lots of fresh flavor from lemon zest, garlic and dill. Serve over a mixed greens salad that's dressed with a bright and simple lemon-Dijon vinaigrette.

    Ingredients:

    • 1 medium lemon
    • 1/2 cup plain 2% or nonfat Greek yogurt
    • 4 tbsp chopped fresh dill - divided
    • 2 tsp Dijon mustard - divided
    • 1 tsp garlic - minced
    • salt and freshly ground black pepper to taste
    • 1 can (15 oz.) Del Monte® Sweet Peas - well drained
    • 2 cans (5 oz. each) chunk tuna in water - drained and coarsely flaked ( I prefer solid white Albacore)
    • 1/4 cup Panko breadcrumbs
    • 2 tbsp olive oil
    • 1 bag (5 oz) spring mix lettuce

    Preparation:

    Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper and coat with cooking spray. Finely grate lemon zest into a large bowl (set aside zested lemon to make the vinaigrette). Stir in yogurt, 2 tbsp dill, 1 tsp mustard, garlic, 1/4 tsp black pepper and 1/8 tsp salt. Add drained peas, drained tuna and Panko; gently stir together to combine.

    Drop 8 equal portions (1/3 cup each) onto the baking sheet, spacing them evenly apart. Gently press and shape each portion to be 3-inches wide and about 3/4" thick. Spray generously with cooking spray.

    Bake about 15 minutes, until golden brown on the bottom. Carefully flip cakes with a spatula and bake about 10 minutes more, until the second side is golden brown. Meanwhile, squeeze 1 to 2 lemon wedges into a large bowl until you have 2 tsp. juice. Add olive oil and 1 tsp mustard. Season with salt and pepper and whisk to combine.

    When tuna cakes are ready, add lettuce and remaining 2 tbsp dill to bowl with lemon dressing; toss to coat. Serve tuna cakes with salad and remaining lemon wedges on the side.

    Chef's Note: If you want a more elaborate dressing, have a look at my own

    Luscious Lemon Vinaigrette.

    Blessed be... and happy cooking!

     


    Monday, February 16, 2026

    White Wine Cream Sauce

    There are many creamy wine sauces on the net that have intrigued me to the point of wanting my very own. Most of the sauces seem to prefer a Chardonnay, but since Carolyn and I are not fans of that variety I decided to use a favorite Chenin Blanc in developing my sauce. Long story short... the infamous Yummy Noises emerged at the table when I served it over a simple baked cod. Needless to say... this is a blog-worthy keeper. ENJOY!

    Served over simple baked cod

    Ingredients:

    • 1 medium shallot - minced
    • 8 oz. Chenin Blanc - I like Barton & Guestier's Vouvray
    • 6 oz. clam juice
    • 6 oz. heavy cream
    • 2 tbsp salted butter - plus 2 tsp more for finishing sauce
    • 1/4 tsp salt
    • 1/8 tsp white pepper
    • 1 tsp lemon juice

    Preparation:

    Melt butter in a small sauce pan. Add shallot and cook until well-softened but not browned.

    Add Chenin Blanc and reduce over medium boil by one-third.

    Add clam juice, cream, salt and pepper. Continue to reduce by half over medium-boil. Taste for seasoning and adjust.

    Pour sauce through a fine mesh sieve into to a clean sauce pan and the back into the original pot. Add lemon juice and stir. Thicken with a bit of Wondra if you like your sauce to have a little more body.

    Just before serving, heat sauce gently. Whisk in a few small cubes of cold butter.

    Blessed be… and happy cooking!

    Sunday, February 15, 2026

    Deviled Turkey

     Adapted from a recipe found in A Sorcerer's Cookbook by Brigitte Bulard-Cordeau

    The origins of this recipe date back to the days of France's King Charles IX when he was married to Elizabeth of Austria in 1570. I has been described as somewhat of a royal dish for the times, but its devilish flavor profile was known to often erase angelic smiles... in a good way, I assume... :-) Enjoy!

    Ingredients: 

    • 2 turkey thighs - about 2 lbs skinned
    • 1 handful table salt for brine
    • olive oil
    • salt & pepper
    • 4 tsp smooth Dijon mustard
    • 1 cup pearl barley
    • 3 cups chicken broth
    • 1 cup frozen peas
    • 1 yellow onion - chopped
    • 4 cloves garlic - smash minced
    • 1/4 - 1/2 tsp crushed Aleppo pepper
    • 4 tbsp salted butter
    • 1 pinch of saffron
    Preparation:

    Start by skinning the thighs and removing most of the fat. Brine the turkey in lukewarm salt water for 20-30 minutes. Coat the thighs with olive oil and season with salt & pepper.

    Heat oven to 400 degrees and place thighs skin side down and bake for 15 minutes. Thurn thighs over and bake for another 10-15 minutes. Coat the turkey with Dijon mustard and continue baking for an additional 10-15 minutes. 

    Meanwhile, rinse the pearl barley for two minutes and cook using the 3 cups chicken broth instead of water. While the barley is simmering for 35-40 minutes cook the frozen peas and set both items aside.

    Saute the onion and garlic in butter over a low to medium flame so the butter does not burn. Add Aleppo to the mix.

    Finally add peas and barley to the sauteed onions... add saffron and mix.

    Plate thighs on or next to a generous bed of barley.

    Blessed be... and happy cooking!